Process for the production of solid milk products



Nannies; 11mm, Ami te ms. 1 N0. 2:"),01'1. y In m mmmrua v I V 10 Claims. (ass gn-111 a p invention relates to the production of of theunsaturatediat islobtainedii-about fsolid, milk-products by evaporating sugared milk, ,lpartby weight not pure anhydrous glucosebe 'andwmore' particularly to the production; of so- 1 added to each 8 parts lby weight of milkjtati called blockmilkandproducts'producedthere- In addition, the amounts of the mbstance re- ,i'rom such as milk powderand the like. ducing the redox potential which 'arebest suited It is known that mill; prodirctsparticularly in various cases can be determined i'rom to milk powder, undergcua} deterioration oi! taste caseby means of preliminary tests.

lfienerelly resulting ina sou-calledtallowy In carrying the process ofthelinvention intowhen stored for a long period int'hefdry state or l practical eflect, it is possible to proceed, for exwhen subjected to' the, action 0: elevated,'tem-'- 10 ample,by evaporating milhormilk enriched with peratures. ,milk, fat (cream), in vacuo, adding cane sugar I It is the aim of the b'rsntfinventiodiepm- 3 and a substance reducing the-redo! potential to vide aprocess which eliminates these di siauiysu an adequate extent, such asglucose, until plas- ,tages, which are ,probablydue to the formation. ticmasses are formed, converting the latter into of oxy-fatty acids from unsaturated fattyacids, 1solidproducts by allowing theni tocvool, and'iur- I by the action; of air '(oxygen),. Exhaustive tests ether, working up said solid Products, if, desired, have shown that this undesirable ox..dation can in pu lilen milk pr du ts by commimition.

,only take placewhen a determined qllyfi n f .5 w-The ammmt 01 the r e W ,sure (oxygen concentration),exists or that the porated in the milk can vary within extensive oxidation occursonly whena deterniined oxygen limits',- for example insuch a'mgnner that.the

' potential is attained; '1' s sa x ontent of t e evaporated product no- Further tests have shownthat "it is actually calledblock milk) amounts toabout th 70%;

possible to eliminate, practically ,completely orto Asp. rule ithas been'to'undi advantageous to aim La very large extent'fthe"deterioration or tested)! stew-m rass products havingftotal sugar, con-s mill; products due.;to the effects or oxidation'by 25 ten QaOQ about 40 to 50%. preferably from '45 to \incorporatingin the milk orthe pr'oducts formed 50%.Wh11'e1the content of reducing sugar, pret- I therefrom substances which are ahlei tog reduce, e a y slilqose. an ainount toixabout 10 to 15%, the so-calledredox potentialto aw'al'ue at whi'ch @Dreferablyabout 10% of the totalsuz'arr Such oxidation ofthe milkiatis prevented orchecked; e P 1111 prqqucts possess vei'ygood properties -:;I hasbeen found ,thatiorthis purpose debjres- 3o and-furnish milk products, including, in-particusionor potential oi about 301 ,50 m. are usuauy l n pow nw i h are. distihsuish d by very i sui iicient. 1" a great durability. n addition, possess rela- Those reducine ,areable tor ively Qsoodsoiubilityl Ad mons of sugar, ior ,reduce theitedox' pqte uarby'sboutso tdso mv. e amp those which .mrnish. o ated prod-.

V areiundamental lysuitable rortnesu essmllberas WW in 1 8" qontfitlqf dbout M 7 ,forman'ce-of thepresent process. fhveryilare promote the hardening of the. m sse 'or ot the malority'of suchsubstances,howeven wouldhave l lq sp du d t r romiand fflcilltate their to be eliminated in practice for reasons of; hygiene f onve l nin m lk P w r! The production or or taste. l The prlncipali'substancessuitable for S h 'q it ihigh' inj Susan-however, is zen;

reducing the redox potential are reducing sugars, o ere-11y only'required tor t preferably monoses. it Since, not all types, oi re-,- t as! rt r been. found thfltltbe r li y of i ducing' sugar are abletoefl'ectthe necessaryd; the products can still further improved by pression, of potential, it advisable to ascertai'n preventingcontactl'with nietals which are adaptsuitability by means of preliminary wtestsr 'Glu- ,edto acceleratecatalytically the oxidation of the ase, which should besthe substance mainly used .iiliilk fat, such as co per, iron and the like. ,It'is ,inpractice, has given excellent results. It ad-'- consequently advisable not to bring the milk and .visable to use pure anhydrouslucose. the products of further workini upinto conta t The amount oL the ,reducing, substance-pier f liparlticularly ,durinz thejevaporating fprocess)" fi nstance zluccsegis'to beso proportiondfthatthe' pparatus or apparatus mm which consist desired eflectr (prevention ontheoxidation p r entirely or-,partlyjoi' catalyticallyactive metals,

' saturated fatty acids)" is-xachijjeved," lnithel pro-, duction of sugar-containing inilk products, r ch as, bioclj: mill: and milk powder produced izthre from, from milk sweetened with cane sugar (sac Apparatus,or pighqno hon-rusting steels, for T A utilisable'. In addition, enamelled apparatus can. z charose); ithas been found that adequate pro e so be used, for] preference those the' i :narne1s' or which are free from metals having a catalytic action. Finally, the apparatus may also be protected by coatings of noble metals, or, for example, also of aluminium.

The solubility of the products may further be improved, according to the present invention,

by taking care that theability of the milk pro- 'teins (albumen) to swell is maintained or increased, This can be done, for example, by effecting moderate displacements of equilibrium between anions and cations towards the alkaline side, butwithout attaining alkalinity. The stabilisation of the serum equilibrium is effected, according to the invention, by bufiering with the aid of weakly alkaline salts, preferably those the ions of which are already present in the milk serum, such as secondary sodium phosphate, so-

dium citrate, sodium-ammonium phosphate and the like. As a rule, slight additions of such compounds, for example 0.01 to 0.02%, are sufficient. In all cases care must be taken that the pH value does not exceed 7 and is preferably kept lower, adjustment to a value of about 6.3 being found best. By operating in this manner, products are obtainedparticularly milk powder-which are distinguished not only by excellent durability but also by splendid solubility in water and aqueous liquids. The good solubility is maintained even 1 when stored for long periods.

Example I 3600 kgs. of preferably pasteurised whole milk having a fat content of 2.9% are adjusted to a pH value of 6.3 with a mixture of disodium phosphate and trisodium citrate. 306 kgs. of cane sugar and 36 kgs. of anhydrous glucose are added to' the milk, and the mixture evaporated in vacuo in the usual manner, the temperatures (particularly in the later stages of the evaporation) being kept as low as possible, preferably below 50 0., and the operation being accompanied, at least in the last stage, by good stirrin and preventing the product from adhering to the walls of the vessel. The dehydration can be carried out, for example, down to water contents of about 6 to 15, preferably 8 to 12%.' 'Theevaporated products, which are still quite plastic in the warm, are advantageously converted immediately after removal from the vacuum into moulded shapes, suchas blocks, and the latter are allowed to set. The blocks may be protected in known manner by the application of protective. layers, for example of cocoa butter.

The evaporated products produced in accordance with the present invention, for instance blocks, such as are produced in accordance with as far as possible heating of the mass during comminution. Exhaustive tests have shown that the conversion of the evaporated products into milk powder is possible, while avoiding detrimental heating, by carrying out the comminution by means of discs designed after the style of millers.

pressure, i. e. to allow them to fall freely from I the grinding apparatus. into the drying chamber, or to introduce the particles into the drying chamber and/or pass them through the latter by gas conveyance, preferably with the aid of inert gases. The grinding and drying can also advantageously be carried out with the aid of evacuaing about 30 minutes.

tion, for example by sucking the particles, formed in vacuo by comminution of the milk mass, di-

rectly into and/ or through the drying chamber.

The drying process can be carried out in such a manner as to preserve the products .from injury, by avoiding too high temperatures and too long a drying time. Too high temperatures, for example those exceeding about 80, may impair the solubility of the'product. When the drying operation is too protracted, fat may be liberated and the durability of the powder may be reduced. Drying temperatures of about may, for example, be utilised with advantage and the drying can be completed in a space of time not exceed- The milk powder is advantageously dried to water contents of below 2%, for example 1 to 1.5%. The resulting-milk powder is preferably packed in airtight containers.

powders which possess solubility just as good as,

or still better than that of known, well soluble milk powders produced by atomisation, but which by far surpass the latter in respect of durability and possess considerably better durability than the roller milk powders which are known to possess good durability, while considerably excelling the latter in respect of solubility.

Milk powders high in sugar, produced according to the present invention, are particularly suitable, inter alia, for the production of products for further working up. Thus. for example, by mixing the milk powder with constituents of pudding powders, oat flakes and'the like, products can be produced which are excellently suitable for the direct preparation of puddings, oat foods and the like and contain, in addition to the other constituents, milk in a very durable,

readily soluble form, together with the necessarysugar content. If desired, milk powder with par ticularly high sugar contents can be employed for this purpose, and the addition of sugar otherwise customary for pudding powders and similar products may be accordingly reduced. Further fields of utility are in the production of mixtures with cofiee, coffee extracts, cocoaextracts and the like for the direct preparation of milk coffee, milk cocoa and the like.

According to one embodiment of the inven tion, the procedure is to introduce the added substances, such as oat flakes, pudding powder constituents and the like, wholly or in part, into the evaporation process of the milk. In this case the added substances are introduced into the vacuum vessel towards the end of the evaporation of the sweetened milk, for example at a stage in which the warm evaporated product constitutes a mass still well mixable in the warm. It is then easily possible to distribute the added substances evenly in the warm m ilk mass, varying for example from a syrupy to a dough-like consistency, with the aid of the stirring'mechanism, and to obtain particularly intimate permeation, for example by the absorption of liquid from the milk mass into the added substances, or the passing of soluble constituents of the added substances into the milk mass, and so on. In this case also the milk mass mixed with added ,sub-

stances is preferably withdrawn from the vacuum while still in a plastic state, converted into moulded shapes, such as blocks, and the latter are caused to set by being left to cool. Here again the moulded shapes, if they are to be stored for a long time or despatched in that form, may if desired, be protectedby protective coatings. By comminution of the solidified evaporated masses, or of the blocks produced therefrom,

'pulverulent products may be obtained which contain all the constituents and possess considerable advantages overmixtures of the separately produced milk powderwiththe other constituents.

ried out with the aid of miller-like discs. ,Very homogeneous products, which are practically 1ncapable of'separation into their component parts during storage, are obtained. a

Example II o v 3600 kgs. of whole milk are evaporated, with the addition of cane sugar and glucose, asdescribed in Example I. When the dehydration has proceeded toa water content of about%, 200 kgs. of oat flakes are added, whereupon the mass bubbles up vigorously and the concentration operation is-continued with stirring. In a short time the mass'has been dehydrated down 'to a water content of about 8%. which is still quite plastic in the warm, islthereupon removed from the vacuum and converted into moulded shapes, the latter being allowed to cool and, if theyare to be stored for a long time or despatched, coated with protective layers. By grinding the blocks, for example with the aid of 'miller-like discs, and drying the resulting powder to water contents of about 1 to 2%, durable pulall the constituents for preparing milk-containing oat foods and which can beconverted into such by simple treatment with hot water.

I claim: H

1-. Process for the manufacture of milk powder from milk containing its natural milk fat, which comprises adding to the milk cane sugarand glucose, the amount by weight of glucose so added being at least one-third the, amount of milk fat present in the milk and the totalwinount of sugars added being equivalent to from about to about 70% by weight of the total finished mixture, evaporating the, mixture in vacuum until a mass capable of being molded in heat and containing from about 6 to about 15% of water is formed, solidifying the mass by cooling, comminuting the solidified mass, and converting the resulting particles by drying at a temperature not exceeding about 80 C. and in the absence of sub- The mass, 1

I The comminution may in this case also be car- 3. Process according to claim 1, in which a small amount of a slightly alkaline substance is added to the milk to be evaporated, in addition tocane sugar and glucose, the addition of slightly alkaline substance being so controlled as to yield a mixture whose pH value does not exceed 7.

4. Process according to claim 1, in which a small amount of a slightly alkaline substance 0C! curring naturally in milk serum is added to the milk to be evaporated, the addition being so meas ured that. the pH value of the mixture is adjusted to from about 6.3 to not more than 7.

5. Process according to claim 1, in which as 'the solidified mass is comminuted the particles ing the milk fat from oxidation, the glucose amounting to at least one-third thecontent of milk fat present but while being less than the amount of added cane sugar and the total amount of the added sugars amounting to about 30'70% of the total product.

9. Process for the manufacture of milk powder from milk-containing its natural milk fat, which comprises adding to thefluid milk cane sugar and a harmless reducing sugar capable of reduc ing the redox potential by about from 30 to m. .v., the amount ofureducing sugar so added being sufllcient for protecting the'milk fat content of the milk against oxidation both during the processing of the product and in the finished product and in general in an amount by weight at least equal to one-third the weight of, the

milk fat, the total amount of cane sugar and reducing sugar being equivalent to from about 30% to about 70% by weight of the total finished a mixture, evaporating the mixture in vacuum until .verulent products are obtained which contain a mass capable of beingmolded in heat and containing from about 6 to about 15% of water is formed, solidifying the mass by cooling, comminuting thesolidified mass, and converting the 7 resulting particles by drying at a temperature not exceeding about 80 C. and in the absence of substantial compression of the particles .into a powdery product containing not materially more than 2% of water.

10. A milk fat-containing milk powder mixture consisting essentially of-the solids of normal milk,

cane sugar and an edible reducing sugar capable of lowering the redox potential to about 30 to 50 m. v., the reducing sugar being present in an 1 amount by weight at least equal to one-third stantial compression of the particles into a powdery product containing not materially more than 2% of water. i V

2. Process according to claim 1, in which the glucose used is a pure anhydrous glucose.

the amount of milk fat present, and the sum of the added sugars being from about 30% to about 70% by weight of the total finished mixture, characterized in that the individual particles of the powder mixture contain the milk solids and the added sugars in intimatestate of division.

o'r'ro 301m wou'rnns. 

